Cheese cake with no soil

Cheese cake with no soil can be baked without raisins. This cheese cake without baking the ground remains very juicy. Preheat oven to 180 degrees. Soft margarine (room temperature) into a mixing bowl. Add sugar, vanilla sugar and 1 egg and stir in the margarine with the food processor whisk until foamy at the highest level. The speed switch back to low and stir cornstarch or custard powder substitute with margarine. Add lemon peel of organic and gradually stir in 4 eggs. Cottage cheese in a colander and drain well.


Quark tablespoonful as long stir into the egg mixture is stirred until smooth. Do not soak the raisins, but directly mix with the quark mass. A spring form pan (26 cm) Brush a thin layer of margarine and sprinkle with a little semolina or breadcrumbs. The mass for the cheesecake filling into the ground without spring form pan and smooth the surface. The form is represented on a grid and bake about 70 minutes on the middle rack in preheated oven at 180 degrees. The spring form pan after about 40 minutes cover with parchment paper so that the cheese cake with no soil remains light, as seen in the picture above. Preheat the oven after 70 minutes and turn off the oven door open a crack.

The cheesecake cool slowly in the oven without the bottom so long to leave it is only lukewarm. Only on cooling the cheese cake is cut resistant without soil. Loosen cheesecake without a floor with a knife carefully from the rim of the spring form pan and remove the ring of the form can be. Sprinkle with powdered sugar cheese cake without soil as long as it is still warm. Without the cheesecake cool completely before serving ground leave.


¤ 125 g Margarine
¤ 150 g Sugar
¤ 2 pts Vanilla sugar
¤ 1 Eggs
¤ 2 tsp Cornstarch
¤ 1 tbsp Lemon peel
¤ 4 Eggs
¤ 1000 g Quark
¤ 200 g Raisins
¤ 30 g Semolina
¤ 20 g Powdered sugar

12 servings – 280 calories per serving, 20 mins Prep – 90 mins Total